Chicken Arrabbiata
This spicy dish features moist, pan-seared chicken in a fiery, savory tomato sauce. Traditionally served with pasta, arrabbiata sauce makes an excellent braising sauce for chicken!
If you like spicy food, you will adore this dish. And the amount of heat is up to you. You can adjust the spice level by adjusting the amount of crushed red pepper flakes you add to the sauce. I used all 4 teaspoons for an extra-spicy sauce, but you can use half that amount for a moderately spicy dish.
I used boneless skinless chicken breasts, but any cut of chicken works. You can use boneless skinless chicken thighs, and even chicken tenders. If you want to use bone-in chicken, simply add about 5 to 7 minutes to the cooking time to ensure the chicken is cooked through (165 degrees on a meat thermometer).
What should you serve with your chicken arrabbiata? I suggest rice or pasta so you have something to soak up the sauce. You can also use your favorite grain, or even a loaf of crusty bread. If desired, add a side salad or steamed broccoli or asparagus to complete the meal.
Chicken Arrabbiata
Ingredients
- 1 pound boneless skinless chicken breasts, tenders, or thighs
- 1 teaspoon Italian herb seasoning
- Salt and freshly ground black pepper
- 2 tablespoons olive oil, divided
- 2 to 4 teaspoons crushed red pepper flakes, use 4 teaspoons for a spicier sauce, use 2 teaspoons for a milder sauce
- 1 small yellow onion, finely diced
- 3-4 cloves garlic, minced
- 15- ounce can diced tomatoes
- 3/4 cup chicken broth
- Chopped or julienned fresh basil for serving
Instructions
- Season both sides of the chicken with the Italian herb seasoning, salt, and black pepper. Let stand for 15 minutes, or refrigerate for up to 24 hours.
- Heat 1 tablespoon of the oil a large, deep skillet over medium-high heat. Add the chicken and cook until golden brown on both sides. Transfer the chicken to a plate.
- Heat the remaining oil in the same pan over medium heat. Add the crushed red pepper flakes and cook for 1 minute, until fragrant, stirring frequently. Add the onion and cook for 3 to 5 minutes, until soft.
- Add the garlic and cook for 30 seconds. Add the diced tomatoes and chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce the heat to medium-low and simmer for 5 minutes.
- Return the chicken to the pan with any juices on the plate. Simmer for 10 to 15 more minutes, until the chicken is cooked through (165 degrees on a meat thermometer) and the sauce thickens.
- Top with basil and serve.